Flourless Chocolate Cake

Flourless Chocolate Cake 06 In honor of cupid, I decided to make this divine dessert.  It is the first gluten free chocolate cake I ever attempted and has been a favorite ever since.  Rich, moist, and packed with chocolate!  This recipe is great for cupcakes too.

Many restaurants have flourless chocolate cake on the menu.  Some serve it with a berry reduction or ice cream.  Today I made a strawberry reduction to accompany this chocolaty delight.  Raspberries also pair very well with this cake because of their tart flavor. It’s basically pure chocolate on a plate.  Sign me up please!



5 eggs

18 oz dark chocolate baking chips (about 1 1/2 12 oz bags)

1 1/4 sticks butter




Very lightly grease an 8 or 9 inch springform pan and line the bottom with parchment paper.  Pour all 5 eggs into mixer and add a pinch of salt.  Whip on high speed until eggs have become very fluffy (see picture).  This could take 5 to 8 minutes.

Flourless chocolate cake 02

Place chocolate chips in a microwave safe bowl.  Cut butter into 1 inch chunks and put them in the same bowl with the chocolate chips.  Microwave for 1 1/2 to 2 minutes until the chocolate chips have started melting.  Careful not to overheat.  Slowly blend chocolate chips and melted butter together with a rubber spatula.  Then fold the chocolate mixture into the eggs until it’s all blended together.

flourless chocolate cake 01

Pour mixture into the prepared pan and bake at 375*F for 25 minutes.  Let cool for about 20 minutes before serving.


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Sugar Cookies

sugar cookies01Found the sugar cookies recipe for these sweet treats on Pinterest the other day.  Based on a recipe by FlippinDelicious.com.  They came out perfect! So soft and yummy!  A great little cookie for Valentine’s Day, Birthday snacks at school, or just with a cup of tea.  I frosted most of them but left a few without for coffee dipping.

Since it was a new recipe for me I didn’t want to make a full batch, so I made half. It made about 15 cookies.  I adjusted the amount of sugar because I used organic cane sugar which is more potent than white sugar.  The icing I used is different as well. You can find the original Soft Sugar Cookie recipe via this link.  If you are planning on doubling the recipe, make sure to double the flour mix as well.



Makes about 15 cookies

1/4 cup butter

1/3 cup organic cane sugar

1 egg

pinch of salt

3/4 tsp baking powder

1/2 tsp xanthan gum

1 tsp vanilla extract

1 1/2 cups rice flour blend (see recipe below)

Rice flour blend 

1/2 cup rice flour

1/2 cup brown rice flour

1/2 cup tapioca starch

1/2 cup potato starch



Cream butter and sugar together until completely mixed.  Add the egg and mix until it’s all blended together. Then add the vanilla, salt, baking powder, xanthan gum, and rice flour blend.  Mix until combined.  Cover your mixer bowl with plastic wrap and place the dough in the fridge for at least an hour.

Once ready, you can roll the dough out between two sheets of plastic wrap until it’s about 1/4 inch thick and use cookie cutters.  I wanted them to be round so I rolled the dough into a log, sliced it in close to 1/2 inch slices, and patted them down a little to get that nice round shape.

Place on a cookie sheet lined with wax paper and cook at 350* F for 8 to 12 minutes. The top of the cookies shouldn’t really brown, just the bottom a bit.  Place tray on a cooling rack and cool for about 20 minutes.


For the Icing

1 cup powdered sugar

1 Tbs whole organic milk

2 Tbs butter, softened

2 tsp meringue powder



Put first 3 ingredients in mixer bowl, mix on medium/high speed for just a few seconds until they are completely blended.  Use a rubber spatula to bring down any ingredients that may be on the sides of the bowl.  Add meringue powder and mix again just until blended. Spread on cookies and let sit for about 5 minutes to let icing set.


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Carrot Cake

Carrot Cake

carrot cake01When going gluten free, one of the things people seem to miss the most is the taste of moist crumbly cake.  Well search no more!  No one can ever tell that this cake is gluten free.  They’re often surprised to see me eating it!

So a couple of years ago, I came across a cookbook by Carol Fenster.  I was having a hard time finding a GF four blend that I really liked and she happened to have the recipe for one.  You’ll see a link for her Sorghum Blend in the recipe. Its not the only blend I use.  I’ve found that for certain recipes, some flours work better than others. For this carrot cake though, it’s amazing!

We have quite a few friends that have gone GF over the years, and this cake is always a hit. I like mine with a little powdered sugar sprinkled on top for presentation, but I’ve included a recipe for cream cheese frosting if you have that sweet tooth going on. No gluten doesn’t mean no fun, and here’s proof!!


4 eggs

1 1/4 cups vegetable oil (I use avocado oil)

1 1/2 cups organic cane sugar

3 tsp vanilla extract

2 cups Carol’s Sorghum Blend

2 tsp baking powder

2 tsp baking soda

1 tsp xanthan gum

3 Tbs ground cinnamon

pinch of salt

2 organic carrots, grated

1/2 cup chopped pecans (optional)


Cream Cheese Frosting

1/2 cup cream cheese, softened

4 Tbs butter, softened

3 Tbs Organic Maple Syrup




Preheat oven to 350* F and grease and flour either a 9×13 inch pan or a standard bunt pan.    In the bowl of your mixer, beat together on medium speed the oil, eggs, sugar, and vanilla.  Add the flour blend, baking powder, baking soda, xanthan gum,and carrots. Continue to mix on medium speed just until its completely blended.  Do not over mix.  Fold in chopped pecans if you’d like.

Pour mixture into prepared pan and bake for 45 to 50 minutes.  Allow cake to cool for about 20 min.

For the cream cheese frosting, mix all 3 ingredients on high until blended.  Pour on top of cake and let drip down the sides a little, or serve on the side.






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Cheesecake Bites

cheesecake bitesCheesecake, oh sweet decadent cheesecake.  Add some dark chocolate and now it’s just getting ridiculous!  That basically describes these little bites of heaven.

These are my older daughter’s absolute favorite.  Both my girls love to help me in the kitchen, and cheesecake bites are one of the many things we make together.  I think rolling the cheesecake is their favorite part.  I usually handle the chocolate dipping myself, because I’m not sure they can be trusted with a big cup of melted chocolate!



16 oz Cream Cheese (softened)

1 egg

1/2 cup sugar

2tsp vanilla

12oz bag Bittersweet chocolate chips

1 tablespoon coconut oil




Preheat oven to 375* Beat egg on medium speed until blended. Add softened cream cheese, sugar, and vanilla. Keep on medium speed until nearly smooth. Pour into a 2 qt pyrex or baking dish and bake for 35 to 45 minutes or until top of cheesecake is a golden color and firm.  Let cool.

When cool, put cheesecake in refrigerator for about an hour then you can start scooping it out and rolling into balls. It’s kind of like making cake pops, but cheesecake softens quickly so it is easier to mash it up and roll it little by little.  Place the cheesecake bites on a wax paper lined tray and place in freezer for at least an hour.

After the bites have been in the freezer for at least an hour, heat 6 oz of chocolate in the microwave for 1 minute.  Stir in coconut oil and mix until all the chocolate is melted.  Now drop in the cheesecake bites one at a time, remove with a spoon, and place back on wax paper lined tray.  Put them in the fridge for 15 minutes to let them set and they’re all yours!




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Rose Water Chia Pudding

Rose Water Chia Pudding
Rose Water Chia Pudding
Rose Water Chia Pudding

Having been raised by an amazing Persian woman, rose water pretty much runs through my veins.  Growing up, my mom would make a refreshing rose water and chia seed drink every summer.  We had no idea they were called chia seeds, and you couldn’t even find them in the states! Naturally the first few times I made chia seed pudding I felt like something was missing.  Then, I figured it out….Rose Water!!!

I should mention that there is also rose water in a Persian dessert that is very much like rice pudding. I usually top it with cinnamon or berries. I hope you enjoy this version of chia pudding as much as I do.


1 cup Milk (dairy or Almond)

4Tbs Rose Water

2Tbs Raw Cane Sugar

4Tbs Chia Seeds



Mix all ingredients together in a bowl, preferably one that has a lid.  Make sure to mix well so the chia seeds don’t stick together.  Put in the fridge and let sit for 3 to 4 hours. Enjoy!

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